Friday, June 5, 2009

Southern Cob Salad with Pimiento Cheese Dressing



I noticed a version of this salad in June’s BHG magazine. I love cob salad and variations on the theme are a happy sight. I’ve streamlined the recipe for weeknight preparation. I don’t like to spend a ton of time on salad prep, and prefer to quickly get to the eating part.

Pimiento Cheese Dressing
1 cup shredded sharp cheddar, (I used Tillamook Vintage White)
½ cup mayonnaise (Low calorie is fine)
½ cup milk
2 ounce jar diced pimientos
A few good shakes of Frank’s Red Hot Original Cayenne Pepper Sauce to taste
Salt & freshly cracked pepper to taste

In a small food processor puree the ingredients together for a minute until it starts to thicken. Pour into a serving container and set aside. The dressing can be made ahead and refrigerated until ready to use.

Salad
4 hard boiled eggs (Make ahead for faster preparation)
½ cup pecans
About 1 pound boneless breaded chicken tenders from the deli, KFC, or other fast food (Or cook and slice up a package of MorningStar Farms Chik'n Patties for a vegetarian version.)
2 prewashed packages of lettuce, any type you prefer
1 (15.8 ounce) can black-eyed peas, rinsed and drained
1 red bell pepper, cut into short strips
1 avocado, diced
1 recipe Pimiento Cheese Dressing
Salt & Fresh cracked pepper to taste
Paprika to taste

1. Cut the hard boiled eggs in half. Scoop out the yolks into a bowl, mash with a fork, and stir in just enough pimiento cheese dressing in to make creamy. Add salt, pepper, and paprika to taste. With a cookie scoop, scoop the mixture back into the eggs. Go sparingly so you don’t run out of yolk mix. Sprinkle with paprika and set aside.

2. Place the pecans on a plate and microwave in 30 second increments until toasted. About 1 to 1 ½ minutes.

3. Cut the chicken into slices. Warm in the microwave on medium heat for a short time if needed. Set aside.

4. Arrange the lettuce on the plates. Top with a little of each topping in small piles around the plate. Sprinkle with a small amount of salt and fresh cracked pepper to taste. Drizzle with the pimiento cheese dressing.

Recipe by Laura Flowers with inspiration from BHG magazine.


10 comments:

Donna-FFW said...

This looks like one terrific salad. A whole meal! Delicious!

Ginger said...

Laura,

The dressing sounds amazing!! I definitely have to try it. What do MorningStar Farms Chik'n Patties taste like? I always look at them but have yet to purchase any. My seventeen year old son is a “new” vegetarian and I am on a quest for new products and recipes for him.

zoe said...

Yumm!

Mary said...

What a great looking salad. The salad dressing has caught my fancy and I'm going to reduce the recipe (just two of us) and give it a try for our dinner salad tonight.

My Two Seasons said...

This looks delicious! I love a good salad! I will have to try the dressing, it sounds yummy! Thank you!

The Cooking Photographer said...

Ginger, those Chik'n patties are pretty darn good.

EMC said...

I love that the photo looks like a deconstructed salad--but unified! Very pleasing to the eye.

Tillamook Vintage White is one of my favorite cheeses, and now I'm going to have to try that dressing just so I can get my fix.

Altered Glass said...

yummmm!! I am just hungry after looking at that and it is past supper! Thanks, this may be the menu for tomorrow...

ButterYum said...

Oooh, this looks so good. I don't know how I managed to miss this post, but I'm glad I found it. Great photo!

petitechef said...

WOW! Love the sound of this dressing! Thanks for the recipe!

Related Posts with Thumbnails